marry me chickpeas

Win hearts and prepare to fall in love with these Marry Me Chickpeas, a vegetarian twist on Marry Me Chicken! With a creamy Italian-style tomato sauce and nutritious chickpeas, this incredible 30 minute meal is perfect for date night.

How To Make Marry Me Chickpeas

Tbsp unsalted butter (28 g)

garlic (minced)

½ tsp each salt, oregano, crushed red pepper flakes

¼ tsp ground black pepper

sun-dried tomatoes (roughly chopped)

vegetable broth (236 mL)

15-oz cans chickpeas (drained, 425 g cans)

heavy cream (can sub half-and-half)

parmesan

basil

Flavor base

Flavor Base: Heat 2 Tbsp unsalted butter, 4 cloves garlic, ½ tsp each salt, oregano, crushed red pepper flakes, and ¼ tsp ground black pepper in a large saute pan or pot over medium heat. Cook for about 2 minutes, until garlic is fragrant.

Add fillings

Fillings: Stir in ½ cup sun-dried tomatoes, 1 cup vegetable broth, and 2 15-oz cans chickpeas. Continue cooking on medium, uncovered, for 5 minutes.

Serve

Finish: Remove from heat. Stir in 1 cup heavy cream ½ cup grated parmesan, and 2 Tbsp chopped fresh basil. Serve warm with crusty bread.

I made this dish for the first time about a month ago and last week my boyfriend proposed. Could be a coincidence, but also could be the power of delicious Tuscan cooking.

https://www.youtube.com/watch?v=gL4OsJIbGJ8

Win hearts and prepare to fall in love with these Marry Me Chickpeas, a vegetarian twist on Marry Me Chicken! With a creamy Italian-style tomato sauce and nutritious chickpeas, this incredible 15 minute meal is perfect for vegetarian date night.

Grab the full written recipe here: https://www.liveeatlearn.com/marry-me-chickpeas/

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Marry Me Chickpeas (So Good You'll Want To Put A Ring On It)

Imagine a warm and comforting dish so good that your partner asks you to marry them! That&#39;s the recipe.

Marry Me Chickpeas

olive oil

yellow onion (small, minced)

tomato paste

tomatoes

Italian seasoning

½ tsp red chili flakes

salt

vegetable broth

coconut milk

oz canned chickpeas (2 cans, drained and rinsed)

spinach

In a pan over medium heat, add the oil, onion and garlic. Saute until fragrant, approximately 5 minutes. 

Next, add the sun dried tomatoes, tomato paste, Italian seasoning, chili flakes and salt. Saute until fragrant, approximately 3 minutes. 

Add the vegetable broth and coconut milk and stir until a sauce is formed. Stir in the chickpeas and cover and cook for an additional 2 to 3 minutes. 

Finish with a handful of fresh spinach or basil and enjoy with toasted bread, rice or pasta, as desired. 

Storage: Store in a sealed container in the fridge for up to 4 days. 

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Marry Me Chickpeas

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